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Mini Cheesecake Cups

Deliciously creamy mini cheesecakes served in individual cups, perfect for parties or a sweet treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter melted
Filling
  • 8 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup sour cream
Topping
  • 1/2 cup fresh berries such as strawberries or blueberries
  • 2 tablespoons powdered sugar for dusting

Method
 

Prepare the crust
  1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  2. Press the mixture evenly into the bottom of a muffin tin lined with cupcake liners.
  3. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool.
Make the filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Add granulated sugar, vanilla extract, and egg. Mix until fully incorporated.
  3. Stir in sour cream until smooth.
Assemble and bake
  1. Pour the cheesecake filling over the cooled crusts in the muffin tin, filling each cup about 2/3 full.
  2. Bake for 15 minutes or until the centers are set. Remove from the oven and let cool completely.
Serve
  1. Top each mini cheesecake with fresh berries and a dusting of powdered sugar before serving.

Notes

These mini cheesecakes can be made ahead of time and stored in the refrigerator for up to 3 days.